I think of my Dear Sweet mother every time I make these pecan sandie's, they were her favorite kind of cookie; I think Keebler made them if I remember correctly. 

 This cookie is buttery, sweet, tender and  they melt in your mouth!! The cookie dough is formed into logs, then chilled for about an hour, then sliced (abt. 1/4" thick) and baked at your convenience. 
This recipe makes 4 nice big logs (each log makes about a dozen cookies). I often make this cookie dough and (after it's formed into logs) I freeze them. When I need another batch of cookies, I just pull the dough out of the freezer and (after  you let it warm up enough to slice) you have hot cookies in a flash!!

2 cups butter (no substitutions) room temperature 1 cup granulated sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon coconut extract (important see note)
4 cups all purpose flour
1 cup chopped pecans

In the bowl of an electric mixer, beat the room temperature butter, sugar, salt and extracts until the mixture is light and fluffy (takes a few minutes and looks sort of like whipped cream when you are done).

Add the flour, one cup at a time, until well mixed. The dough will seem VERY thick, so a stand mixer works best but it isn't absolutely necessary. You will know you have mixed it enough when the cookie dough starts to come away from the sides of the mixing bowl. Mix in nuts.

Divide the dough into 4 logs&n...